Gluten Free Hummingbird Cake With Cream Cheese Frosting
A rich decadent gluten free hummingbird cake that has incredible flavor! Make this recipe as a layer cake, sheet cake, or cupcakes.
Ingredients
- 2 ¾ cups gluten free flour blend * see note
- ¾ cup sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 eggs large
- ⅔ cup oil * see note
- 2 teaspoons pure vanilla extract
- 8 ounces crushed pineapple
- 1 cup toasted pecans optional
- ½ cup almond milk * see note
- 2 ripe bananas
Frosting:
- 8 ounces cream cheese
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 1-2 teaspoons of milk if needed
Instructions
- Preheat the oven to 350º F. Be sure the oven rack is set to the middle of the oven.
- Add the gluten free flour blend, white and brown sugar, cinnamon, baking soda, and sea salt to a large mixing bowl. Use a whisk to blend the dry ingredients together. If you see any lumps in the brown sugar, be sure to break them up.
- In a smaller bowl add the ripe bananas and mash them with a fork. Next, add the crushed pineapple, eggs, oil, milk or non-dairy milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients. Add the chopped pecans if you are including them.
- Mix the ingredients until they are just barely mixed. The secret to a fluffy gluten free cake is to not overmix the cake batter!!
- Add the cake batter to two prepared 9-inch round cake pans. I coated my pans with avocado spray oil. Use a large spoon to spread the cake batter around so it is evenly dispersed.
- Bake the cakes for 30 minutes at 350º F. Baking time will vary depending on the size of your cake pans.
- To test to see if the cakes are finished baking, insert a toothpick into the center of the cakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cakes need to bake longer.
- Move the cakes to a cooling rack. After 5 minutes, remove the cakes gently out of the pans onto a wire cooling rack.
- Add the softened cream cheese, powdered sugar, vanilla extract, and milk to a standing mixer bowl. Start mixing at low speed and gradually increase the speed as the powdered sugar mixes in.
- Whip the frosting for 20 more seconds and turn the mixer off. Do not frost the cake until it is fully cooled.
- Frost the cake as you like. I did a naked style of cake where I kept the frosting minimal on the sides.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Use a light oil that doesn't have a strong flavor. Canola and avocado are both good for cake.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- This cake will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1sliceCalories: 372kcalCarbohydrates: 46gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 41mgSodium: 220mgPotassium: 87mgFiber: 4gSugar: 25gVitamin A: 74IUVitamin C: 2mgCalcium: 55mgIron: 2mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.